One of my favorite things about spring/summer is having a garden that we can get fresh homegrown vegetables from.
I love making dinners with fresh veggies, mainly because my boys will actually eat them!
We have always loved coming up with new ways to cook our fresh veggies or finding ways to preserve them. This year I have made 18 jars of homemade pickles with the overload of cucumbers that we’ve had and we’ve made six jars of pickled okra, so far.
Here is a recipe that we make when we have an abundance of fresh squash, zuchinni and cherry tomatoes. I truly hope that y’all enjoy it as much as my family and I do.
Just simply squash
• 4-5 medium yellow squash (I usually use a couple of zuchinni as well), sliced into rings
• 4-5 green onions, sliced
• 1/2-1 lb. of cherry tomatoes, cut into halves
• olive oil
• garlic salt and pepper to taste
After slicing your squash, tomatoes and green onions, throw it all in a large skillet. Drizzle some olive oil over it and season it with the garlic salt and pepper and start sautéing. We like ours to be a little firm, not crisp, but not squishy. You can really make this recipe yours by simply putting your own twist on it!
It makes for a nice refreshing side dish to go along with your favorite main course.
Please keep sending us your pictures and your favorite garden recipes! Whether they are handed down from generation to generation or just something that you made up on your own, we love food around here and we’ll make it!
Please send them to Loni Just, Ag Editor, at firstname.lastname@example.org.